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"Heat olive oil in a large pot over medium heat. Add onion and a pinch of salt and pepper and cook for a few minutes until starting to soften. Add garlic and cook for a minute more, taking care not to burn the garlic. Add potatoes, cauliflower, thyme and rosemary sprigs, another pinch of salt and pepper and the broth. Bring to a boil, reduce heat to a simmer, cover pot and cook until cauliflower and potatoes are tender -- about 15 minutes. Remove from heat and add the lemon zest, juice and half and half (or cashew cream). To puree the soup, use an immersion blender straight in the pot or transfer the mixture to a blender, taking care to vent the lid to allow steam to escape. Taste for seasoning and add more salt and pepper as desired."
<https://warmandrosy.com/creamy-cauliflower-soup-with-kale-pesto-and-rye-breadcrumbs/>